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Salmon Burgers

I've always subscribed to the notion that "Life happens while we're
making other plans." As a matter of fact it is my Mantra most days.
Thus, I'll be taking a hiatus for the summer. So here is the last recipe
that I'll be posting for a while.
I recently
discovered that I love salmon burgers, and I feel that I have finally
perfected the recipe for my family. Even my 10 year old kid loves this
dish. I hope you and your family love it as much as we do! Cook
joyfully!

Cut three-quarters of the salmon
into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into
chunks; transfer the chunks to a food processor along with the mustard,
mayonnaise, egg white, lemon juice, lemon zest and cayenne.

Pulse to make a
paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add 1/4 panko, 1/2 teaspoon salt, and black pepper to taste.
Gently mix until just combined.

Line a baking sheet with parchment
paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the
parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties.
Cover loosely with plastic wrap and refrigerate at least 30 minutes.

Preheat
the broiler.

Spread the remaining 1 cup panko on
a plate. Press both sides of the salmon patties in the panko.

Heat the olive
oil in a large nonstick or cast-iron skillet over medium-high heat. Add the
patties (in batches if necessary) and cook until browned on the bottom, 3 to 4
minutes, adjusting the heat if necessary. Turn and cook until the other side is
browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer
to a paper towel-lined plate to drain; season with salt.

Meanwhile, Toast your buns under the
broiler. Place the burgers on the buns, top with slaw, are serve immediately.